March 25, 2012

Vegetable Fried Rice

This recipe is great because of it's versatility. It can be used as a general guideline for whatever vegetables are in season. Asparagus, mushrooms, corn, broccoli, snow peas, mung bean sprouts, bell peppers... so many options and combinations. It's also a great way to use up leftover rice. Try it with some Egg Drop Soup if you're looking for a full Asian inspired meal.

*Note about the rice: certain types of rice may make this come out a bit soggy. I've read it helps to use already cooked, cold rice if you can. (This can also be a great time saver if making the rice ahead of time or the day before.) We haven't noticed much trouble with using basmati brown rice, rinsing it with cold water before cooking.